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Gallery Recipe Summary Servings: 4
Ingredients Ingredient Checklist 20 hot cherry peppers 2 tablespoons olive oil 5 cups Champagne or white-wine vinegar 1/4 cup coarse salt 3 tablespoons sugar 2 cloves garlic, crushed 1 tablespoon whole black peppercorns 2 sprigs fresh thyme 1 dried bay leaf
Gallery
Recipe Summary Servings: 4
Gallery
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 20 hot cherry peppers 2 tablespoons olive oil 5 cups Champagne or white-wine vinegar 1/4 cup coarse salt 3 tablespoons sugar 2 cloves garlic, crushed 1 tablespoon whole black peppercorns 2 sprigs fresh thyme 1 dried bay leaf
Directions
Preheat oven to 500 degrees.
Using a sharp knife, split peppers lengthwise, but do not cut all the way through peppers, leaving them whole. Place in a large bowl and drizzle with olive oil; toss to combine. Transfer to a baking sheet and roast until slightly softened, about 10 minutes. Transfer to a large bowl; set aside.
Combine vinegar, 1 cup water, salt, sugar, garlic, peppercorns, thyme, and bay leaf in a medium saucepan. Bring to a boil over medium-high heat. Pour vinegar mixture over roasted peppers and let stand at room temperature until cool. Cover and refrigerate at least 3 days and up to 4 months before using. Bring to room temperature before eating.
Reviews
Add Rating & Review
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Add Rating & Review
All Reviews for Pickled Hot Cherry Peppers for Pollo Alla Diavola
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pickled Hot Cherry Peppers for Pollo Alla Diavola
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
